Mulberry fruit vinegar and preparation method thereof
A technology of fruit vinegar and mulberry, which is applied in the preparation of vinegar, pharmaceutical formulations, medical preparations containing active ingredients, etc., and can solve the problems that it is difficult to meet the diversified and individualized consumption needs of consumers, and the limited selection of varieties and tastes , achieve good economic and social benefits, enrich the variety, and reduce arteriosclerosis
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Embodiment 1
[0025] A kind of mulberry fruit vinegar, comprises the raw material of following weight: mulberry 100g, red bayberry 20g, lychee 20g.
[0026] Its preparation method comprises the following steps:
[0027] (1) Select mulberry, red bayberry and lychee fruits with high maturity, remove surface impurities, remove core and peel, crush and beat, add a certain amount of pectinase, and stand at room temperature for 1 hour to obtain fruit pulp, fruit pulp Filter to obtain filtrate and pomace;
[0028] (2) adding active dry yeast to the filtrate for fermentation, the weight of active dry yeast added is 0.1% of the total mass of the fruit, the fermentation temperature is 20°C, and the fermentation time is 7 days to obtain fruit wine;
[0029] (3) insert acetic acid bacteria into fruit wine and carry out acetic acid fermentation, the inoculum weight ratio of acetic acid bacteria is 0.1%, the fermentation temperature is 20 DEG C, the fermentation time is 10 days, filter to obtain the fru...
Embodiment 2
[0033] A kind of mulberry fruit vinegar, comprises the raw material of following weight: mulberry 200g, red bayberry 40g, lychee 40g.
[0034] Its preparation method comprises the following steps:
[0035] (1) Select mulberry, red bayberry and lychee fruits with high maturity, remove surface impurities, remove core and peel, crush and beat, add a certain amount of pectinase, and stand at room temperature for 3 hours to obtain fruit pulp, fruit pulp Filter to obtain filtrate and pomace;
[0036] (2) adding active dry yeast to the filtrate for fermentation, the weight of active dry yeast added is 1% of the total mass of the fruit, the fermentation temperature is 40°C, and the fermentation time is 3 days to obtain fruit wine;
[0037] (3) insert acetic acid bacteria into fruit wine and carry out acetic acid fermentation, the inoculum weight ratio of acetic acid bacteria is 1%, the fermentation temperature is 40 DEG C, the fermentation time is 3 days, filter to obtain the fruit v...
Embodiment 3
[0041] A kind of mulberry fruit vinegar, comprises the raw material of following weight: 150g of mulberry, 30g of red bayberry, 30g of litchi.
[0042] Its preparation method comprises the following steps:
[0043] (1) Select mulberry, red bayberry and lychee fruits with high maturity, remove surface impurities, remove core and peel, crush and beat, add a certain amount of pectinase, and stand at room temperature for 2 hours to obtain fruit pulp, fruit pulp Filter to obtain filtrate and pomace;
[0044] (2) adding active dry yeast to the filtrate for fermentation, the weight of active dry yeast added is 0.5% of the total mass of the fruit, the fermentation temperature is 30°C, and the fermentation time is 5 days to obtain fruit wine;
[0045] (3) insert acetic acid bacteria into fruit wine and carry out acetic acid fermentation, the inoculum weight ratio of acetic acid bacteria is 0.5%, the fermentation temperature is 30 DEG C, the fermentation time is 5 days, filter to obtai...
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